Ingredients
Yield
Makes 4 servings
Ingredients
2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
(if want cheese grits will need
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter)
1/4 teaspoon white pepper
4 or 5 Italian Sausages
2 pounds medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
2 cup sliced mushrooms
1 cup chopped green onions
3 garlic cloves, minced
1/2 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/2 cup white wine
Preparation
Preparation Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. (Add Cheddar cheese and next 4 ingredientsif want cheese grits.) Keep warm.
Cook sausage in a large skillet until done;add water or chicken stock as needed-cover while cooking- remove sausage, and drain on paper towels, reserving drippings in skillet. slice sausage, and set aside.
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions,and garlic, and sauté 2 minutes.Stir in chicken broth, lemon juice, and wine, Add shrimp , and sauté 2 minutes or until shrimp are lightly brown. and cook until pink, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits.
another way is: Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
